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The start of a new semester brings episode 5 of Golf Cart Pedagogy. Ride along with Tony Dalton, Digital Cultures Media Technologist, and special guest Keri Colabroy, Professor of Chemistry. Watch…
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Milk sugar and lactose intolerance
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Fructose as a sweetener, and the impacts of fructose on human health, esp diabetes
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Sugar (glucose, fructose and sucrose) sweetness, and relative sweetness Syrups, Corn syrup and high fructose corn syrup Glucose and fructose are isomers. You can convert glucose to fructose.
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crystallization of sugar, sugar syrups impure solutions do not form crystals glucose and fructose are isomers Fructose as a sweetener in cold beverages Ice cream and fudge - preventing sugar…
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Sugars dissolve in water, sugars hydrogen bond with water
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pH, acidity/alkalinity, protein secondary structure (alpha helices and beta strands), effects of acid on protein (denaturation, coagulation), esp milk
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This 10 min screencast talks about the relative connective tissue content of different cuts and how that impacts cooking
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A video answer for #5 on Maillard browning in meat
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Making of egg white foams and ovotransferrin
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the generation of Hydrogen sulfide (H2S) and its reaction with Fe to make FeS. Issues of pH (alkalinity) are discussed.
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Making of egg white foams and ovotransferrin
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This is a video showing how to solve question 10 of Activity 8
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This video goes with Activity 6 on Higher Order Protein Structure
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